Liz Forbes and her staff use the food lab facilities at Kemptville to develop and test recipes/ food products. The use of household equipment allows for consumer replication in the development/testing of recipes. Work is done for government departments, food companies, food writers of magazines/recipe books and fellow researchers.

A great example of such a project is The Total Diet Study in partnership with Health Canada. Each year, over a five week period, lab technicians prepare food items typical of the Canadian food basket. These items are then made into homogenized composites. These composites are taken to Health Canada where samples are tested for various toxic and nutritionally important components.

The Food Sensory Evaluation facility provides a space where panel members can independently evaluate recipes and products that are developed at Kemptville or for independent clients. The lab contains a 10 cubical unit and an area for round table panel training. Adjacent to this area is a sample preparation kitchen used to set-up sample trays. Across the hall is a food lab with stoves, refrigerators and a large counter/work area that is utilized for large projects.

Research Staff:

Elizabeth Forbes
Recipe & Food Product Testing & Development
Food Sample Preparation for Analysis
Food Sensory Evaluation Lab
Recipe Testing Labs

Don Mercer
Food Processing
Food Dehydration/Drying